Slow Roasted Lamb Legs and Vegetables

Slow roasting means low temperature, but the meat becomes so tender that it is definitely worth it.

We were not big fans of lamb meat back in Finland. The reason was that the meat there tasted like wool for some reason. It was probably because of different species they raise in Finland. When we first made a lamb leg in Spain we were blown away by the nice taste of lamb meat. Ever since we’ve done lamb every now and then – not only for Easter.

Slow roasted vegetables are something that we have done before, too. It takes 2-4 hours to make them, but it really pays off. During low and slow roasting they become so tender and full of flavor.

Ingredients for Slow Roasted Vegetables for 4 Servings

Vegetables of your choice – verduras que quiere

olive oil – aceite oliva

sea salt – sal marina

ground black pepper – pimienta negra

For vegetables you can really have what are for your taste. We prefer whole garlics (which by the way can be recovered from the lamb leg marinade!), carrots, onions, paprikas and zucchinis.

Place the vegetables in 120 ºC (250 ºF) oven for about 3 hours. In this temperature you can roast both the lamb and the vegetables.

Put some olive oil on a large plate where the legs fit nicely. Put the legs on the plate. Half the garlics and put them, the sprigs of rosemary and coffee beans around the legs. Season with generous amount of sea salt and ground black pepper. Cover with foil and put the plate in a fridge overnight. Turn once and rub the salt, pepper, garlic, coffee beans and rosemary to the legs so that they get good even flavor while marinating.

Place the legs in room temperature 2 hours before roasting. Put a coffee cup of water in the oven to prevent the meat of drying. Remove excess seasoning of the legs and put them in 120 ºC (250 ºF) oven for about 3 hours so that the temperature inside near the thickest part of meat is 55 ºC (130 ºF). This leaves nice pink meat and it’s not overcooked. Use thermometer, if available.